Deviled Eggs
Creamy, tangy yolk filling piped into perfectly cooked egg whites. A classic American appetizer for potlucks, holidays, and parties, ready in under 30 minutes.
For 8 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Boil the Eggs
- b.Place the eggs in a single layer in a large saucepan. Cover with cold water by at least 1 inch.
- c.Bring the water to a rolling boil over high heat. Once it's boiling, immediately turn off the heat, cover the pan, and let the eggs sit for 12-14 minutes.
- d.While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and cold water.
- e.Using a slotted spoon, carefully transfer the cooked eggs from the hot water to the ice bath. Let them cool for at least 10 minutes. This stops the cooking process and makes them easier to peel.
- 2
Step 2
- a.Prepare the Egg Whites and Yolks
- b.Gently tap each cooled egg on a hard surface and roll it to crack the shell all over. Peel under cool running water.
- c.Slice each peeled egg in half lengthwise. Carefully scoop out the yolks and place them into a medium bowl.
- d.Arrange the empty egg white halves on your serving platter.
- 3
Step 3
- a.Make the Filling
- b.Mash the egg yolks with a fork until they are fine crumbles. For an extra-smooth filling, press the yolks through a fine-mesh sieve into the bowl.
- c.Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks.
- d.Stir with a spatula or whisk until the mixture is completely smooth and creamy. Taste and adjust seasonings if necessary.
- 4
Step 4
- a.Fill and Garnish
- b.Carefully spoon the yolk mixture into the egg white halves. For a more elegant presentation, transfer the filling to a piping bag fitted with a star tip and pipe it into the whites.
- c.Garnish each deviled egg with a light sprinkle of paprika and some finely chopped fresh chives.
- d.Serve immediately, or cover and chill in the refrigerator for up to 2 hours before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly centered yolks, gently stir the eggs for the first minute or two as the water comes to a boil.
- 2To prevent the deviled eggs from sliding on the platter, you can pipe a tiny bit of the filling on the bottom of each egg white to act as 'glue'.
- 3If making ahead, store the cooked egg whites and the yolk filling separately in airtight containers in the fridge for up to 2 days. Assemble just before serving for best results.
- 4Ensure your mayonnaise is at room temperature for easier mixing and a smoother filling.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of sriracha or a finely minced jalapeño to the yolk mixture for a spicy kick.
Bacon & CheddarBacon & Cheddar
Fold in 2 tablespoons of finely crumbled cooked bacon and 2 tablespoons of finely shredded sharp cheddar cheese into the filling.
AvocadoAvocado
Replace half of the mayonnaise with an equal amount of mashed ripe avocado for a healthier, creamy alternative. Add a squeeze of lime juice to prevent browning.
HerbedHerbed
Add 1 tablespoon of mixed fresh herbs like dill, parsley, and tarragon to the yolk mixture for a fresh, vibrant flavor.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Choline
Egg yolks are one of the best dietary sources of choline, a vital nutrient for brain development, memory, and liver function.
Provides Key Vitamins
Eggs contain important vitamins like Vitamin D, essential for bone health and immune support, and B vitamins, which help convert food into energy.
Frequently asked questions
A single deviled egg half typically contains between 60 and 90 calories, depending on the size of the egg and the amount of mayonnaise used.